Mussels in White Wine with Wild Garlic served on a bed of Linguine

Mussels  in White Wine with Wild Garlic served with Linguine

Dinner as promised…..


  1. 2kg fresh mussels  in their shells
  2. 1 tbsp olive  oil
  3. 1 good glass of white wine*
  4. 1 tbsp rice vinegar (white wine vinegar would be fine)
  5. I chopped White Onion 250ml
  6. 1 clove of garlic, finely diced
  7. 1 tsp dried chillies
  8. Handful (about 100g) wild garlic leaves (trimmed and roughly chopped
  9. Linguine


  • 1. Wash the mussels under cold running water, then discard any with broken or open shells. Set aside.

  • 2. Bring to the Boil a pan of boiling water, add salt and the Linguini, cook till al dente – approximately 8 mins, but check on the packet.
  • 3. Heat the oil in a wok or large saucepan. As soon as it is hot, add the onions, garlic and the bulb ends of the wild garlic  Stir-fry for 1 minute, then add the mussels, the rice vinegar  and a good glass of white wine.* Cover and steam for 3-4 minutes, or until all the shells open. Discard any that stay shut.
  •  Uncover, add the Wild Garlic leaves and cook until just wilted. Check the seasoning add a pinch of salt if necessary, but usually the mussels make it salty enough
  • Serve, on a bed of al dente Linguine and with a glass of white wine or if you fancy a good pint of Cider ( My OH prefers Cider!)

Oh and Enjoy

* You can use Cider instead of White Wine for a slightly different taste –  we have found that a dry cider works best.

The bag full  of Wild Garlic I picked fresh this morning.

©2012  Shullie H Porter.  All Rights Reserved.


About Wælcyrie

I'm a 50 plus [ how time flies] multifaceted, oxymoron, who can never really make her mind up. A Follow of the Hekate, a Wælcyrie who walks in the liminal spaces, between and betwix. a Medium, ( I'll talk to anyone dead or alive), a Writer of short stories, a disorganised Blogger, Cake Baker, Jam Maker; Mother Grandmother and Wife.
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